Going gluten free isn’t usually a choice people make willingly… at first. But after being off it for a while you realize how much better you feel – it really is wonderful! But there are those days, when your cravings take over and all you want is piece of bread, or a cookie, or a pie, or a soft tortilla, or a soft & chewy sandwich wrap…
This Gluten Free Naan Bread Recipe is what I would also call ‘Flat Bread’ or ‘Pita Bread’. It’s thick but soft, and is so, so, so yummy with hummus or whatever your favorite ingredients are. It uses my ‘Erika’s All Purpose Gluten Free Flour Mix’ and it’s also Vegan!
The special tools & ingredients used in this recipe are:
Gluten Free Naan Bread Recipe – Aka Flat or Pita Bread
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 8 Rounds 1x
- Category: Bread
- Cuisine: Gluten Free
This Gluten Free & Vegan Pita Bread Recipe is so full of flavor & will make you forget it’s Gluten Free.
- 1 Cup + 2 Tablespoons Warm Water
- 2 Tablespoons Natural Sugar or Honey
- 2 1/4 Teaspoons Dry Active Yeast
- 3 Cups Erika’s All Purpose Gluten Free Flour Mix
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
Mix In Ingredients
- 1 Tablespoon Olive Oil for Mix In + 1 Tablespoon for Proofing Bowl
- 2 Teaspoons Apple Cider Vinegar
Oil Basting Mix – Optional
- 2 Tablespoons Olive
- 1 Clove of Garlic – Crushed
- 1/2 Teaspoon Granulated Onion
- 1/2 Teaspoon Salt
- Pepper to taste
Starch for Rolling
- Approx. 1/4 Cup Tapioca or Corn Starch For Dusting & Rolling Out Bread
- Stir together Warm Water & Honey in the bowl of your Stand Mixer. Add in the Dry Active Yeast and allow to proof for approx. 10 minutes while you prepare the other ingredients.
- In Medium Bowl, whisk together Gluten Free Flour Mix, Baking Powder & Salt.
- After yeast has proofed, add your Dry Ingredients along with the Olive Oil & Apple Cider Vinegar to the Stand Mixer bowl.
- Using the paddle attachment, mix the dough on a medium-high speed for approximately 2 minutes.
- Using a spatula, scrape down the sides and bottom of bowl and form dough into a ball. Then drizzle the extra Olive Oil over the dough ball so that it is well coated.
- Set dough aside to proof (I cover mine with a kitchen towel) for approximately 1 hour or until the dough doubles in size.
- BAKING STONE OVEN INSTRUCTIONS: Preheat your oven and stone to 450 degrees.
- CAST IRON PAN STOVE TOP INSTRUCTION: Preheat your cast iron pan on a medium heat until it’s evenly hot and reduce heat as necessary to maintain the temp. You may need a little bit of oil on the cast iron pan if it’s not well seasoned or dry.
- Line your cutting board with parchment paper and dust generously with Tapioca or Corn Starch to prevent sticking. Make sure your rolling pin is ready to go.
- Divide the dough into 8 pieces (I just eyeball this as I go).
- Roll each piece into a ball and flatten with your hands into a thick disk before rolling out. With the residual oil left in the bowl, the dough shouldn’t stick to your hands, but use dust your hands if necessary.
- Roll out the dough ball into a circle that is approx. 1/4″ thick. Don’t roll it too thin.
- Place the flattened dough onto your prepared hot baking stone or pan and allow to cook for 2-5 minutes until the bottom is lightly browned. When cooking on the stovetop in a pan, you may need to flip the bread over after a minute or two so that both sides cook thoroughly. The bread may bubble and puff up as it cooks – that’s perfect!
- Remove bread from oven/pan and place onto a plate and cover with a kitchen towel – this step is essential to keeping the bread moist before serving.
- Repeat the process until all pieces are cooked. Once you get a rhythm down, you can be preparing the next piece as the others are cooking. I rotate 2 or 3 on my Baking Stone at a time and it’s all done in less then 15 minutes.
Oil Basting Instructions
- In a small fry pan, add Olive Oil, Crushed Garlic & Seasonings and sauté until garlic is soft. (You can use just Olive Oil if you want)
- Using a basting brush, baste the finished bread (top & bottom) generously with the seasoned Oil and cover with towel until serving. This step not only adds amazing flavor, but helps the bread to stay soft – even after refrigerating or freezing and re-heating later.
- Store any unused bread in the fridge for 2-3 day – or freeze for up to one month. To reheat, cover the bread with a towel and microwave for 15-30 seconds.
- Serving Size: 1 Serving
- Calories: 160
Dough is light & rolls easily. Oil should prevent it from sticking to your hands.
Roll out dough into 8″ Rounds on well floured surface.
Dough will bubble up as it cooks.
Baste finished bread with Olive Oil & cover with towel.
Hi Erika! These photos look tasty, it should be into a video. How I miss your videos. :( I hope you come back soon, thank you for your recipe, I will try it! :)
I just wanted to thank you for all your recipes and help! :) I’ve been GF on and off for a little over a year now…after all my trial and error, I finally feel like I’m on the right path to staying this way for good with no more mistakes. I usually do so good too, and then like you said “But there are those days, when your cravings take over and all you want is piece of bread, or a cookie, or a pie, or a soft tortilla, or a soft & chewy sandwich wrap…” and I make a mistake…then I’m itchy all over. :( It really takes a toll on you emotionally. So, once again, thank you for making my life a little easier! :)
Can you use rapid rise yeast powder in your recipes?
Can i freeze the bread after its done ?!
This was delicious. My grandkids rejected their “secular” pita and preferred this over what bread. A first at our house! Thanks!
Thank you so much for sharing this recipe! It has become a staple in our house. They are delicious!
I used this recipe last night. This is awesome flat bread. The flavor is delicious. I used Rapid Rise Yeast and it came out just fine. I cut the rising time down to thirty minutes . I also flattened them in my Tortilla press between two pieces of parchment paper with a dusting of Chia flour. I highly recommend and my husband who used to be a chef at a Greek restaurant does as well.
Thanks for the feedback & tips Michy!! So glad you enjoyed the recipe! =) God Bless! ~Erika
We loved the flavor of these, but they turned out quite dense and not flexible at all. They just cracked and fell apart when attempting to fold them. If you’re a GF newb like me, and you’re wondering if a pre-packaged GF flour mix (like Krusteaz) will work on this, don’t try it. I am resolved to try this again with Erika’s official GF AP flour mix. Lesson learned. GF experts, 1; GF newb, 0. Cheers!
Thanks Doug! All of my recipes have been created with my flour blend, but sometimes they do work with other gf mixes… Thanks for letting us all know not to use Krusteaz with this one! =) Hope the next round is great! God Bless! ~Erika
My dough came out very dry. What did I do wrong?
Hi Erika I’m really excited about your website! As I read your recipes I can tell they will actually work. I wanted to share a thought about your son’s egg sensitivities. I am also sensitive to chicken eggs but duck eggs and quail eggs do not bother me at all. You may want to consider trying them out for your son. Hopefully this option will bless your family as it has blessed me greatly :-) thanks for sharing all of your creativity with us. We gluten-free folks appreciate tasty foods to :-) God bless you
Hi Erica… nice name! ;) Thank you for the duck egg tip! I looked back on his allergy testing & it says that duck eggs might work for him, but to test it cautiously. Now I just have to find some ducks in Hawaii, so I can try! lol =) Thanks again & God Bless! ~Erika
The whole family loved these! I’m loving the bread and naan recipes, plus we’re saving so much money and getting such better flavor by making it at home. YUM!
I just made these. The dough is so awesome. It felt and handled like regular bread dough. It was very easy to handle. The only thing that I did different was preheat the oven to 475, when I put the bread on the stone and closed the oven, I immediately turned down the heat to 450. I did this because I had to keep my oven door open while I was taking the pitas off the stone and I worried that the oven temp would drop too much. I could get 4 pita on my stone at a time so I would regulate the heat for each batch.My pita were between 5 to 6 inches in diameter. My pitas took about three minutes to bake. They are wonderful. Thank you for the recipe.
Hi Erika – Can I freeze the naan bread. If so do I freeze the dough before cooking or cook and then freeze?
I cooked the dough in a non stick pan on my stove and then froze the pita/naan breads and thawed when ever I was having a donair. It worked quite well. We have a local bar that makes great donairs. I just take my own bread and can enjoy them with everyone else. They turned out so well the bar wants to have some on hand.
I have been using your Flour mixture for a while and often just substituting if for regular All-Purpose flour. It has been a fantastic substitute and I love it! This was my first time make this recipe and it was so good! I have never found a good GF option for Pita and now I have so thank you!!!
Hi Erika. So I have a dilemma. It’s our Anniversary on July 1st, tomorrow….and I wanted to make a pie with your GF flour, however there is a shortage (not available) of Sweet Rice Flour—can I replace it with anything else? I wanted to make either an apple blueberry pie or a cheese cake. Have you used a ground almond crust for cheese cake ever? Not sure you will see this on time. Thank you in advance.
Hi Sheryl – Happy Anniversary!
I’m not Erika :-) but I understand your frustration about finding the GF flour components during the pandemic. What I’ve found is that while Erika’s flour really is the bet mix, in a pinch Bob’s Red Mill 1-to-1 gluten free mix is a great substitute, especially for Erika’s recipes.. Also, King Arthur GF blend is very good in her recipes. I’m sorry I wasn’t able to see this in time to help you with your anniversary dinner. I hope it was wonderful. <3
I’ve made this recipe twice now with great success both times. It’s delicious and not too hard to put together; the hardest part is probably rolling it all out. I first used it as an accompaniment to channa masala (an Indian chickpea dish), then as pitas for vegan Gyros. It worked very well for both. I used Bob’s Red Mill 1 to 1 gluten free baking mix because that’s what I had on hand, and it worked great, although I needed to use more water and oil because that flour tends to be dry. I also do not have a stand mixer, so I mixed the dough with a wooden spoon until it got too sticky, then I used my hands to finish kneading it into a ball of dough. I like to use the stovetop method of cooking in a cast iron skillet. Thank you for the wonderful recipe!
I am a GF newbie. Tried the flat bread today for our pita sandwich. Used Bob Mills 1-to-1 baking flour and rapid rise yeast. Loved loved loved it. My daughter approved it too. Thank you so much for the recipe. Its a keeper.